11.KITCHEN(ALL KITCHEN STAFF2)所有厨师须知154-185.docx

185STANDARDS AND PROCEDURESDEPARTMENT: JOB CATEGORY:FOOD PREPARATION ALL KITCHEN STAFF HEAD: G . M . APPROVAL: DATE:TASK: POTATION OF PREPARED OTEMS STANDARD: NO FOODSTUFF WILL GO TO A GUEST UNLESS IT LOOKS FERST CLASS AND TASTES FRESH. PROCEDURE:1. When a dessert, main course, soup or pastry is prepared the fridge or storage area will be checked to make sure none if the same are present that could be accidently mixed up with the fresh batch.2. Should any of the same item be left it will be tasted to make sure it has not spoiled or tastes of fridge.3. When foodstuff is still of good quality it shall be issued for use on that day either for buffet or staff canteen.4. If there is the slightest doubt of quality see your supervisor.DO NOT in any way let it go to a guest!5. NEVER serve anything that you would not be prepared to eat yourself!STANDARDS AND PROCEDURESDEPARTMENT: JOB CATEGORY:FOOD PREPARATION ALL KITCHEN STAFF HEAD: G. M. APPROVAL: DATE:TASK: GUEST GREETING STANDARD: guests will be greeted in a warm, friendly, genuine and welcoming manner as first impressions are very important, the guest’s name will always be used if at all possible. PROCEDURE:1. When meeting a guest at the buffet or in passageways, Banquets etc., be positive, stand straight, do not slouch. Smile!2. Welcome the guest with a proper greeting.a) Say “Bula Good Morning,””Bula Good Afternoon,” or “Bula Good Evening.”b) If at all possible, call the guest by name “”Bula, Good Morning, Mrs.··············, Mr.··············”c) If you do not know the guest’s name you may say “Bula Good Morning, Sir/Madam.”REMEMBER:First impressions are very important. Well groomed appearance is a necessity. Personal hygiene, hairstyle, uniform and make-up (if used) must be immaculate.Always walk briskly, stand straight, move with confidence and ease.PROCEDURES: (continued)Customers like to be called by their name, it makes them feel good that they are recognized and remembered. Make it your business to learn your customer’s name use it.S M I L E!STANDARDS AND PROCEDURESDEPARTMENT: JOB CATEGORY:FOOD PREPARATION ALL KITCHEN STAFF HEAD: G. M. APPROVAL: DATE:TASK: SANITATION AND HYGIENESTANDARD: all staff will understand and appreciate the principal and importance of correct sanitation procedures and will always be aware of the importance of our responsibility towards guest’s well being. PROCEDURE:Attend Sanitation & Hygiene Meeting held by the Sous Chef.1. Staff will maintain a high level of personal hygiene. Hands will be clean, fingernails cut short and scrubbed clean.REMEMBER:SANGEROUS BACTERIA CAN LODGE UNDER FINGERNAILS.2. Haircare is maintained. Hair is shampooed regularly and is kept to approve length. Female staff with ling hair (below collar length) will tie their hair up. Male staff will keep hair neatly trimmed.REMEMBER:NEVER comb your hair in the Food & Beverage preparation areas or in front of house areas. Avoid touching your hair while working and never in front of guests. Long hair is tied up to avoid it coming into contact with Food & Beverage or service utensils.3. Always bathe or shower before coming on duty. Use a deodorant and try to avoid eating garlic or onions before coming on duty.4. Always wash your hands thoroughly with soap after using the toilet.PROCEDURES: (continued)5. Avoid, as far as possible, touching guest’s food & beverage with your hands. Use a spoon and fork whenever feasible.6. Never serve anything to a guest if you are unsure of its freshness, if you feel that a food item smells or look unfresh, bring it to the attention of the chef or your supervisor.7. Rotate stored items to ensure freshness. For instance, if you are replenishing the milk stock in the service refrigerator always put the fresh milk at the rear, the existing stock to the front.8. Check ‘Expiry’ dates on goods – many items, such as milk yoghurt, juices, etc. have a ‘Use by ··········’date. Check this before using, if out of sate bring to chef’s attention immediately. Do not serve under any circumstances.9. Keep all equipment that you are responsible for spotless. Clean cutlery drawers regularly – if crumbs accumulate there they can attract pests such as cockroaches and mice, keep refrigerators spotless – wipe stains, spills, immediately.10. Male sure when using cloths or rage that they are always clean and never carry a cloth under your arm.11. Report sighting of all insects/pests to your Supervisor.12. Never sneeze or cough over guest’s food/ beverage.13. Never spit, eit。